Germinated Brown Rice with 
Raw Ham Sushi Style Salad                                    
発芽玄米の生ハムサラダ寿司風 

A Hokkaido Recipe by Nobuko Tsugayasu 

We will avoid the use of too much sugar and vinegar in making the sushi and will come up with a completely healthy recipe. 

Ingredients: White Rice 1 cup      Germinated Brown Rice 1/2 cup Kombu 10 x 5cm Liquor 1 tablespoon Olive oil 1 tablespoon Vinegar 1 tablespoon Salt & Pepper (enough amount) French Mustard (just a little) Light Soy Sauce (just a little) Raw Ham 10 sheets Apple 1/4 Smoked Cheese 30 g Mesclun (enough amount) Citrus (arbitrarily)

Method: 

Required time: 50 mins 

1) Wash the Nanatsuboshi white rice and  Germinated brown rice. Add the Gokuboso Kombo

     afterwards and leave it for 30 minutes. Add a small amount of sake and 1.5c of water,

    set the rice cooker to "sushi mode" (if there is) and cook.

2) Cut the raw ham in 2 cm angles and the smoked cheese into 7 mm angle. Wash the baby leaf 

    thoroughly and drain the water. 

3) Thinly slice the Cabos, cut 1 piece in a quarter, cut the apple with a thickness of 5mm leaving 

     the apple skin remains,  and cut the sides with a length of 5mm.

4) Add vinegar to the bowl, olive oil, and seasonings. Add the apples and the rice cooked in step 1) 

    of this recipe and quickly mix. Add the raw ham, smoked cheese and mix. 

5) Dish to serve what was prepared at  step 4) put the baby leaf and Cabos to add color. 

Important Points in this Recipe : 

1) The cooked Germinated brown rice will be fluffy and not sticky without tangles. 

2) Although apple was used in this recipe, it can be substituted with Persimmon or 

    Pineapple.  

3) Using citrus vinegar will add more vitamin C to the dish which has a skin whitening 

     effect. 

 Recommendations:

    Nanatsuboshi White Rice

    Germinated Brown Rice

    (Hatsuga Genmai)

    Nekombu Soy Sauce

    Gokuboso Kombu